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Slow Cooker Chicken Korma

A creamy, mildly-spiced curry that melds beautifully with rice, perfect for busy weeknights or relaxed weekends.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian, Indian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1 cup plain yogurt (Greek or regular) Use full-fat for creamier sauce; coconut yogurt for dairy-free.
  • 2 tablespoons curry powder Can swap for 2 tsp garam masala for more aroma.
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon chili powder Adjust to taste.
  • 1.5 lbs chicken, cut into pieces (thighs or breasts) Bone-in adds flavor.
For the Sauce
  • 1 can (14 oz) coconut milk
  • 2 onions, finely chopped
  • 2 cloves garlic, minced
  • 2 inches ginger, grated
  • Salt to taste Salt to taste Start with 1 teaspoon and adjust later.
For Garnish
  • Fresh cilantro Fresh cilantro for garnish

Method
 

Marinating
  1. Whisk the yogurt, curry powder, ground cumin, ground coriander, turmeric, and chili powder in a bowl until smooth.
  2. Add the chicken pieces and toss to coat each piece. Cover and marinate for at least 1 hour, or refrigerate overnight for deeper flavor.
Cooking
  1. Place the chopped onions, minced garlic, and grated ginger in the slow cooker. Add the marinated chicken on top.
  2. Pour the coconut milk over the chicken. Stir gently to combine and season with salt.
  3. Cook on low for 6–8 hours, or on high for 3–4 hours, until the chicken is fork-tender and the sauce is fragrant and slightly thickened.
  4. Taste and adjust seasoning. If the sauce is too thin, remove the lid and cook on high for the last 20–30 minutes to reduce.
  5. For extra richness, stir in a tablespoon of butter or a splash of cream before serving.
  6. Garnish with chopped fresh cilantro and serve hot over steamed basmati rice or with warm naan.

Notes

Cooling tips: Refrigerate leftovers for up to 3-4 days. Freeze in meal-sized portions for up to 3 months.